Arrogant Bastard Shrimp

Posted on September 1st, 2009 by Jean

What happens when you can’t find Voodoo Lager to make a batch of Voodoo Shrimp? You grab a pint of Arrogant Bastard Ale! So here’s my arrogant shrimp with a side of rosemary cornbread ala House of Blues. Enjoy!

My friend, Georgia gave me a package of El Torito Sweet Corn Cakes mix, and I’ve got to tell you, it’s delicious! You can order a 12-pack online through Amazon.com. I added 1 1/2 tsp. of fresh chopped rosemary and a 14-oz can of creamed corn to mine.

Special thanks to FoodMayhem.com for this defrosting tip. “Place frozen shrimp in a bowl and cover with cold water. Shrimp will be ready to use in 3-15 minutes.” For this recipe, you will need 6 shrimp per serving.

You could fry the shrimp in a pan, but I like Ina Garten’s technique for roasted shrimp (directions below).

Your cornbread’s in the oven. Your shrimp is defrosting. Time to cook the brew!

Ingredients
• 1 pint (3 cups) Arrogant Bastard Ale (or any black lager)
• 2 bay leaves
• 5 Tbs. Worcestershire sauce
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 cup granulated white sugar
• 16 oz. heavy cream
• frozen, tail on/shell on shrimp (see above notes re: defrosting and serving size)
• 2 Tbs butter per serving
• 2 Tbs chopped tomatoes per serving
• corn bread (see above)
• fresh rosemary (1 1/2 tsp for cornbread, plus 1 sprig per serving for garnish)

Directions
1. In a large pot, combine beer, bay leaves, Worcestershire sauce, pepper, cayenne, basil, oregano, sugar and cream. Stir to dissolve sugar. Let this simmer at low-medium heat until it coats the back of your spoon.
2. Peel and clean your defrosted shrimp. Preheat your oven to 400 degrees F. Place shrimp on foil-lined baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 5-6 minutes.
3. Ladle 1/2 cup per serving of brew sauce into a frying pan. Cook over medium temp. Add 2 Tbs. butter per serving, let melt.
4. Add tomatoes and cooked shrimp to buttered sauce to coat.
5. Using an icecream scoop, spoon cornbread into serving bowl. Top with 6 shrimp, tomatoes, and sauce. Garnish with rosemary sprig, and serve.

There is still a lot of brew sauce leftover, which I am keeping fresh in my refrigerator. It reheats nicely, and the flavor is just as good, if not better, the next day.

• Have you cooked with beer?
• Have you tried to track down a restaurant’s secret recipe?
• How do you feel about garnish?

Actual House of Blues Voodoo Shrimp recipe calls for 3 additional ingredients which I could not locate: 1/4 Tbs shrimp base, 1/4 Tbs chicken base, and cut chives.

Tags: ale, beer, cornbread, HOB, recipe, shrimp

RECIPE: Traditional Portuguese Soupa

Posted on August 24th, 2009 by Jean

traditional portuguese soupa

My paternal grandparents immigrated to the United States from Portugal. They brought with them the clothes on their backs and this recipe, handed down by their forefathers. Foremothers, actually. I only saw grandma cooking this meal, not grandpa.

In America, this dish would be called pot roast. Simple ingredients, beef, carrots, and potatoes, transformed into cultural cuisine via spices and red wine. To me, this meal represents family. When I cook it, I feel their presence. It is a meal of celebration and good times.

Do you have a recipe that represents your family?

Ingredients:
• 1 rump roast (tied w/butcher’s string)
• 1 onion, peeled
• 8 whole carrots, peeled
• 8 russet potatoes, peeled
• 1 loaf French Bread
• water
• two 8-oz cans tomato sauce
• Burgundy wine
• Worcestershire sauce
• 1 bay leaf
• salt & pepper
• Allspice
• Ground cloves
• Garlic salt
• Ground cumin
• Thyme
• Marjoram
• Celery Flakes

Directions:
1. Place the roast in a large roasting pan.
2. Fill the pan half full of water.
3. Add 1 peeled onion (whole), and tomato sauce.
4. Fill the empty tomato sauce cans with burgundy wine, and add to the pan.
5. Add the bay leaf, and dashes (perhaps 1/4 tsp. if measured) of all of the spices except the celery flakes.
6. Top with a few splashes of Worcestershire Sauce, stir, and cover with lid.
7. Place in 325 degree oven for 3 hours. (No peeking.)

After 3 hours, add peeled carrots, potatoes, and dash of celery flakes to the pot. Cover and cook for 1 additional hour.

To Serve:
Transfer roast to cutting board and remove the butcher string with a sharp knife or scissors. Slice roast into individual servings.

Spoon the potatoes and carrots into serving dishes. (Note: The onion is for flavoring, not to be eaten.)

Slice the french bread about 1″ thick, and place in a long casserole dish. Using a strainer, pour the jus (cooking broth) over the bread.

Tags: portugal, portuguese, recipe, sopa, soupa

RECIPE: Crab Wrap

Posted on August 1st, 2009 by Jean

I had such a good lunch, I wanted to share the recipe with you.

Ingredients
• 8 oz. lump crabmeat
• 1 cup corn kernals (fresh, frozen, or canned – thaw if frozen)
• 1 small jalapeno pepper, seeded & minced OR 1 Tbs. canned diced jalapeno
• 1/4 of a small red onion (+/- to taste)
• 1/4 cup chopped fresh cilantro
• 2 Tbs lime juice
• 2 Tbs cider vinegar
• 1 Tbs olive oil
• 1 Tbs honey
• 1 avocado, sliced
• 4 flour tortillas

Directions
1. In a bowl, combine all of the ingredients except the avocado and tortillas. Gently toss to coat.
2. Evenly divide the crab mixture and avocado slices among tortillas.
3. Roll up tortilla to encase.
4. Lightly coat your frying pan with non-stick cooking spray.
5. Over medium-heat, toast wraps on both sides.
6. Remove from pan, slice in half, and serve.
Makes 4 servings.

Ah, you’re going to love the flavor in this wrap! Be sure to have a fork handy to spear those stray pieces that fall to your plate.

• When a recipe calls for Fresh, Frozen, or Canned, which do you typically use?
• What are some other great recipes for crab?
• Have you tried flavored-wraps like spinach or tomato?

Thanks for reading!

Tags: cook, crab, easy, recipe, spicy, tasty, tortilla

Arrogant Bastard Shrimp

RECIPE: Traditional Portuguese Soupa

RECIPE: Crab Wrap

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